Recipe Details

Easy Cheesy Pork Chop and Rice Casserole

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 New York (top loin) pork chops, 3/4-inch thick
2 cups cooked long-grain white rice
2 cups frozen mixed vegetables, thawed
1 cup Cheddar cheese, shredded
1 cup ricotta cheese, or cottage cheese
Salt and pepper
1/4 cup Parmesan cheese, grated
1 tablespoon olive oil, plus more for casserole dish
1 tablespoon Italian parsley , (optional)

Cooking Directions

Preheat the oven to 375 degrees F. Oil a 2-quart casserole dish and set aside.
In a large bowl, combine the rice, vegetables, cheddar, ricotta or cottage cheese, and salt and pepper to taste. Transfer to the prepared casserole dish, sprinkle the Parmesan on top, and set aside.
Season the pork chops with salt and pepper. In a large skillet over medium-high heat, warm the oil. Add the chops and cook until browned on one side, 3 to 4 minutes. Arrange the chops, browned side up, on top of the rice mixture and bake until the rice mixture is hot and the chops are cooked to 145 degrees F., about 30 minutes. Let stand at room temperature for 3 minutes.
Serve the chops over the rice mixture, sprinkled with the parsley, if using.

Serves 4
 
 

Serving Suggestions

To change things up, make the casserole with brown rice or a white- or brown-and-wild rice blend. You can also keep things interesting by using different frozen vegetable mixtures or your own mixture of blanched or steamed vegetables—or by using different cheeses.  Bone-in pork chops can used as well.  On the side, consider a big green salad or sautéed spinach, kale, or chard.

Nutrition Information

Calories: 850 calories
Protein: 63 grams
Fat: 29 grams
Sodium: 420 milligrams
Cholesterol: 190 milligrams
Saturated Fat: 14 grams
Carbohydrates: 81 grams
Fiber: 2 grams

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Baking

Baking is the mothod of cooking pork with dry heat, typically in an oven.


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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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